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Pasta and Vegetable Stew

Pasta and Vegetable Stew

"Cheese tortellini and mixed vegetables in a chicken and tomato-based broth make a quick and hearty stew on busy nights. Sprinkle each serving with Parmesan cheese for extra calcium."
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Ingredients

25 m servings 322 cals
Serving size has been adjusted!
Original recipe yields 4 servings

Nutrition

  • Calories:
  • 322 kcal
  • 16%
  • Fat:
  • 8 g
  • 12%
  • Carbs:
  • 52.1g
  • 17%
  • Protein:
  • 13.2 g
  • 26%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 878 mg
  • 35%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

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  1. Combine sauce, water and bouillon in large saucepan. Bring to a boil over medium-high heat. Add vegetables; return to a boil. Reduce heat to low; cover.
  2. Cook for 10 to 12 minutes or until vegetables are tender. Stir in prepared pasta; heat through.

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Reviews

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Didn't use frozen veggies, but fresh that I had on hand (zucchini, carrots, celery, tomatoes, corn). Really yummy!

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